Description
Steak au Poivre is a classic French dish featuring NY Strip steaks coated in coarsely cracked peppercorns, seared to perfection, and finished in the oven for a juicy medium-rare center. It’s served with a rich, creamy peppercorn sauce made with brandy, demiglace, cream, and green peppercorns, delivering a perfect balance of bold, peppery heat and luscious flavors.
Ingredients
Scale
Steaks
- 2 NY Strip steaks, 1 to 1 1/4-inch thick (about 20 ounces each)
- Kosher salt, to taste
- 2 tablespoons coarsely cracked multi-colored or black peppercorns
- 1 tablespoon vegetable or other neutral oil
Sauce
- ¼ cup finely chopped shallots
- ½ cup brandy or cognac
- ½ cup demiglace (or rich beef or chicken stock)
- ½ cup heavy cream
- 1 tablespoon sherry vinegar
- 1 tablespoon drained jarred green peppercorns
- 2 tablespoons unsalted butter
Instructions
- Prepare the Oven and Pan: Preheat your oven to 400°F (204°C). Heat a large, heavy skillet, preferably cast iron, over high heat to get it very hot for searing the steaks.
- Season the Steaks: Pat the steaks dry with paper towels. Generously season both sides with kosher salt. Evenly coat each side with the coarsely cracked peppercorns, pressing them gently into the meat so they adhere well.
- Sear the Steaks: Add the vegetable oil to the hot skillet. Place the steaks in the pan and let them sear undisturbed until the bottom is deeply browned, about 4 minutes. Flip the steaks and sear the other side for a similar amount of time.
- Finish Cooking in the Oven: Transfer the skillet with the steaks to the preheated oven. Bake for 5 to 7 minutes until the internal temperature reaches 125°F (52°C) for medium-rare. Remove the skillet from the oven and transfer the steaks to a cutting board. Let them rest for at least 5 minutes to allow juices to redistribute.
- Make the Sauce: Place the skillet back on medium heat. Add the finely chopped shallots and cook for about 2 minutes until softened, stirring occasionally. Carefully pour in the brandy or cognac and cook until the alcohol reduces by half, approximately 2 minutes. If the liquid ignites, allow the flames to subside naturally without stirring.
- Finish the Sauce: Add the demiglace or rich stock, heavy cream, and sherry vinegar to the skillet. Simmer the sauce, stirring frequently, and reduce for 3 to 5 minutes until thickened. Stir in the drained jarred green peppercorns and unsalted butter until the sauce becomes glossy and rich.
- Serve: Slice the rested steaks if desired. Spoon the warm peppercorn-cream sauce generously over the steaks and serve immediately.
Notes
- Ensure steaks are very dry before seasoning to get a good sear and crust.
- The peppercorns should be coarsely cracked to provide texture and flavor without overpowering the meat.
- Use a heavy skillet like cast iron for even heat distribution and excellent searing.
- Use a meat thermometer to check doneness for best results; the recipe suggests medium-rare at 125°F.
- If you don’t have demiglace, substitute with rich beef or chicken stock for the sauce.
- Exercise caution when flambéing with brandy to avoid flare-ups.
- Allowing the steaks to rest is important to retain juiciness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Oven (with searing on stovetop skillet before baking)
- Cuisine: French
